Directions

Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.

Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.

In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.

Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.

Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.

Remove the roast from the oven and let it rest for 5 minutes.

For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.

Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.

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3.957

This recipe is easy and the meat comes out perfect every time.
heathercrayton
2013-12-08T07:34:34Z
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This is the perfect "celebration" meal - EVER! If you have a "meat and potatoes" lover in your family, I would highly suggest this delicious (and EASY! recipe!
Sandi P.
2011-12-27T10:24:44Z
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This is a great recipe! I'v'e made it quite a few times and it comes out great every time. Just be sure to watch the temp if you like it medium rare like us. The roast will continue to cook even after you take it out and let it sit.
Alisa S.
2011-12-25T17:59:43Z
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I have used this recipe ever since I watched Sandra demonstrate on TV.
Hands down, it has become my family's favorite. This recipe has never let
me down. Easy, yummy and a crowd pleaser. Definitely one of the best
recipes Sandra offers.
Holly M
Redlands, CA
elkcitygirl
2011-07-04T15:39:24Z
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I liked that it was very easy and simple to make, but I wished it was less salty and more herb flavored. Overall, this was a great recipe and very impressive (my family requested it again. I hope that the more experienced cooks out there will post their suggestions. Looking forward to trying it again with your help, Uyen (ooh-wen
Uyen N.
2011-03-09T21:18:02Z
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I have used this recipe 5 or 6 time and everybody has loved it.
big papa cooks alot
2010-12-24T09:06:50Z
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Sandra, Great recipe, I tried this last week with my wife. She had purchased a new gourmet herb salt called Woody's Gourmet, you can checkout their product at www.woodysgourmet.com Using a fresh herb salt made the difference.
Mike H.
2010-01-06T03:01:47Z
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This was so WONDERFUL!!!! My husband said he would never order another Prime Rib at a restaurant!! The timing is off, as others have said, but we had easy side dishes that could be made while the roast was resting, and we were not on any time schedule. Visiting relatives out of state and have bragged about this recipe to them, so I am going to make it tonight but am making a 6 lb roast instead of a 3.5 one...again, keeping the side dishes easy will be the way to go. MUST TRY THIS!!!! ENJOY!!!
phonemaker
2009-12-27T11:01:59Z
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This is my favorite for flavor and simplicity. Looking at a "Standing Rib Roast" before cooking, can be very intimidating. Not only does the roast cook completely but it is fun to involve guests and family when breaking the salt crust.
I have made this on many occasions and I have never been disappointed.
Thanksd, Sandra
Irene S.
2009-07-03T11:32:43Z
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I used this recipe on a venison roast and it was just as good as the prime rib!
Everyone absolutely loved it!
Patti S.
2009-01-13T15:15:37Z
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